INGREDIENTS

  • 1/2 stick of butter
  • 1/2 c. Hatch, New Mexico Green Chiles
  • 1 lb. ground or pulled, cooked beef, pork. chicken, or turkey
  • 1 onion, diced
  • 1 box of chicken broth, preferably Kitchen Basics brand
  • 1-2 t. chopped garlicenchiladas
  • garlic powder and garlic salt to taste
  • 1/2 t. cumin
  • 1/2 t. oregano
  • salt and pepper to taste
  • corn tortillas
  • 1 lb. shredded pepper jack and mozarella cheese
  • Serve with shredded lettuce, diced tomatoes, guacamole, and sour cream.

INSTRUCTIONS

  1. In a large pan, melt 1/2 stick of butter.  Add onions and garlic and saute over medium high heat for a few minutes.  Add the green chiles and bring to a boil with the chicken broth.  Let summer up to an hour.
  2. Cook your meat.  Add to the sauce and bring back to a boil, simmering for another 15 minutes
  3. To thicken the sauce, add flour and a little bit of corn starch.  add seasonings
  4. Fry your corn tortillas in oil a few seconds each side in a cast iron skillet.  Drain on paper towels.  Put sauce with meat inside of tortillas and roll, laying side by side on a 9×14 baking dish.  pour more sauce on top.  Layer with cheese.  Bake at 350 degrees F for about 25 minutes for cheese to melt and flavors to meld.  Serve with shredded lettuce, diced tomatoes, guacamole, and sour cream.